1. Generously coat slow cooker bowl with nonstick cooking spray. Place bread in slow cooker bowl.
2. In a large bowl, lightly whisk eggs, then whisk in peanut butter until well blended. Whisk in milk, sugar, vanilla and salt. Pour over bread in slow cooker bowl. Press down bread until submerged in liquid. Place spoonfuls of the jam in and around the bread mixture, pushing them in with a spoon. Cover and cook on HIGH for about 2 3/4 hours or until internal temperature reaches 160 degrees F. on an instant-read thermometer
3. Remove lid and cook an additional 15 minutes. Cool slightly before serving.